Classic Imeretian Khachapuri
The quintessential Georgian cheese bread, baked to golden perfection with a molten Imeretian cheese filling. This Imeretian-style khachapuri is round and enclosed, with a crisp, flaky exterior that gives way to an oozing, savory center.
Classic Imeretian Khachapuri
Introduction Khachapuri is the soul of Georgian cuisine. This Imeretian version (Imeruli khachapuri) is the most widespread style across Georgia, featuring a round, enclosed flatbread stuffed with cheese. The key to an authentic version lies in using genuine Imeretian cheese, which provides the perfect melt and tang.
Ingredients
For the dough: - 500g all-purpose flour - 250ml warm matsoni (or plain yogurt) - 1 egg - 50g butter, melted - 1 tsp salt - 1 tsp baking soda
For the filling: - 500g Colchis Creamery Imeretian Cheese, crumbled - 1 egg - 2 tbsp butter, softened
Instructions
1. Make the dough: In a large bowl, combine the flour and salt. Create a well in the center. Mix the matsoni, egg, melted butter, and baking soda, then pour into the well. Mix until a soft dough forms. Knead on a floured surface for 5 minutes until smooth and elastic. Cover and rest for 30 minutes.
2. Prepare the filling: Crumble the Imeretian cheese into a bowl. Mix in the egg and softened butter until well combined. The mixture should be moist but hold together.
3. Assemble: Divide the dough into 4 equal portions. Roll each portion into a circle about 25cm in diameter. Place a quarter of the cheese filling in the center. Gather the edges up and over the filling, pinching together at the top. Gently flip seam-side down and press lightly, then roll out to about 1cm thickness, being careful not to tear the dough.
4. Bake: Preheat the oven to 220C (425F). Place the khachapuri on a lined baking sheet. Bake for 15-20 minutes until golden brown and puffed.
5. Serve: Brush the hot khachapuri generously with butter. Cut into wedges and serve immediately while the cheese is still molten and stretchy.